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Dried Vegetable Recipes
| Cooking with Burdock |
| Cooking with Daikon | Miso Soup | Dried Daikon Pickles |
| Cooking with Lotus Root | Arame with Lotus Root | Lotus Root w/ Carrot & Burdock |
Cooking with Lotus Root  

Lotus root is widely used in Japanese and Chinese cooking and is easily integrated into Western cuisine. Though it lacks much of the visual appeal of the fresh version, dried lotus root is convenient and easy to use. Simply soak for 2 hours, then drain. It combines well with most other vegetables. The dried root can be substituted for fresh lotus root in many recipes. It is particularly good in stir-fried or sautéed dishes, where it adds a pleasant crunch. It is also commonly used in dishes seasoned with rice vinegar or "ume su" (umeboshi vinegar).

Dried Daikon Pickles Back to Top Cooking with Daikon
Dried Daikon Pickles   Arame with Lotus Root